Peanut Butter Pound Cake

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Ingredients

  • 2 1/2 cup sugar
  • 3 cups Swan’s Down cake flour
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 8 oz. package cream cheese
  • 1 stick margarine
  • 1/2 cup Crisco
  • 1/2 to 1 cup crunchy peanut butter




    Glaze
  • 1/2 to 1 box powdered sugar
  • 1/2 to 1 cup crunchy peanut butter
  • 1/2-cup milk

    Directions

    Cream sugar, cream cheese, margarine and Crisco. Then add 2 eggs and 1 cup flour at time. Mix well after each addition. Then add peanut butter and flavoring and mix well.



    Pour into a tube pan, bake at 300 degrees for 1 1/2 hours or until done. Put into a cold oven and do not open for one hour.



    Glaze: Combine, boil, and pour over cooled cake.
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